Monday, July 4, 2016

Chicken Curry

2 tablespoons olive oil
1/2 large onion, diced
2 chicken breasts, cut into bite sized pieces
1/2 c. carrots, sliced
1 Tbsp. cilantro, chopped
1 can water chestnuts, drained
salt & pepper, to taste
garlic powder, ginger, cumin, white pepper, curry powder, turmeric, garam masala, all to taste
1/2 tsp. coriander
Before the coconut milk
1 c. chicken stock
1/2 c. frozen peas 
1 1/2 Tbsp. flour
1 can coconut milk
2 Tbsp. sugar
3 Tbsp. peanut butter
hot cooked rice
Sriracha, optional

In a large pot, cook the olive oil and onion over medium high heat for about 5 minutes. Add the chicken, and cook for several more minutes until the chicken is no longer pink.

Add the carrots, cilantro, and water chestnuts. Cook for another 2-3 minutes, stirring occasionally.

Add all the seasonings. Stir. Then add in the chicken stock. Stir again. Turn heat up to high.

Add the frozen peas and flour. Stir.

Ready to eat
Let it boil for several minutes before turning the heat down to simmer. While the curry is simmering, add in the coconut milk, sugar, and peanut butter. Mix well. Let cook another 5 minutes before serving over the hot rice.

If you want a little more spice, add in some Sriracha.

I will definitely be making this curry again.

Here's a link to the recipe I adapted:

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